Braised Sweet Potato Stems with Tofu: A True Rice Thief!
You Must Try This Delicious Sweet Potato Stem and Tofu Dish!
I absolutely adore dishes made with sweet potato stems and tofu, so I make this often. It’s a flavorful and satisfying meal that’s perfect for any occasion.
Main Ingredients
- 1 handful boiled sweet potato stems (approx. 150g)
- 1 block tofu (approx. 300g)
- 1 medium onion
- 1 Tbsp minced garlic
- 2 red chili peppers
- 1 stalk green onion
- 1 Tbsp starch (potato or corn)
- 1/2 Tbsp soup soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1/2 tsp salt
Sauce Ingredients
- 3 Tbsp soy sauce (or brewed soy sauce)
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp plum extract
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp water
- 3 Tbsp soy sauce (or brewed soy sauce)
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp plum extract
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp water
Cooking Instructions
Step 1
First, lightly coat a frying pan with cooking oil. Add the minced garlic and the white parts of the chopped green onion, then gently sauté over medium-low heat to create fragrant garlic-green onion oil. Letting the aroma fully develop will significantly enhance the flavor.
Step 2
Once the aromatic oil is ready, add the boiled sweet potato stems (cut into bite-sized pieces) and the thinly sliced onion. Stir in the soup soy sauce, oyster sauce, and 1 Tbsp of sugar. Sauté together for about 3-4 minutes, ensuring the ingredients are well combined and the sweet potato stems soften slightly as they absorb the seasonings.
Step 3
Pat the tofu dry thoroughly with paper towels, then cut it into bite-sized pieces. Evenly coat the surface of the cut tofu with 1 Tbsp of starch. Heat a generous amount of oil in a pan over medium heat and pan-fry the tofu pieces until each side is golden brown. Coating with starch and pan-frying like this helps the tofu hold its shape and improves its texture. You can lightly season the tofu with 1/2 tsp salt at this stage for added flavor.
Step 4
Use another pan or the same pan if you’ve removed the sweet potato stems temporarily. Lightly grease the bottom of the pan with a little cooking oil and spread the sautéed sweet potato stems. Arrange the golden-brown pan-fried tofu pieces attractively on top. Garnish with thinly sliced red chili peppers and the remaining green onion. Pour the prepared sauce evenly over everything. Simmer over medium-low heat, stirring or gently shaking the pan occasionally to prevent sticking and ensure even cooking, until the sauce thickens slightly and coats the ingredients beautifully. Cook until a nice sheen develops and the sauce has reduced to your desired consistency.
